Biscochito is a crispy, buttery cookie flavored with anise & cinnamon. This cookie was originally developed by the first Spanish colonist of New Mexico. The state adopted the Biscochito in 1989 as the official State Cookie chosen to maintain traditional homebake cookery. Biscochito is known as a traditional cookie for the Christmas season and is eaten with morning coffee or milk (I love dunking mine in milk!), after lunch in early afternoon or dinner late at night. If you ever visit Sante Fe, you can find a fresh Biscochito paired with a glass of sherry or hot tea at the Inn of the Governors every day between 4:00-5:00 in the afternoon. Biscochito has become a Christmas tradition around our house as we keep our Santa cookie jar filled with star & angel Biscochito this time of year. It is also a favorite of Santa Claus on Christmas eve....he doesn't leave a crumb! Biscochito is a great substitute for the ordinary sugar cookie recipe. Enjoy!
3 large eggs
1 cup sugar
1 tsp vanilla
1 cup Crisco
1 tsp baking powder
4 cups of flour
1 tbs anise seeds (crush to bring out flavor)
Combine eggs with cup of sugar. Add 1 tsp of vanilla & 1 cup Crisco. Mix ingredients thoroughly. Then add 1 tsp of baking powder & 4 cups of flour. Mix 1 tbs anise seeds (crushed) into dough. The dough should have consistency of pie crust dough. Roll out dough 1/4" thick. Cut cookies and dip in mix of cinnamon & sugar before baking. Bake at 350 for 12-15 minutes.